Dark Rye Bread

Dark Rye Bread

From King Arthur Flour: “How does that dark pumpernickel you get at the supermarket get its deep-brown, chocolate-y colour? From super-caramelized sugar; or from this baker’s shortcut ingredient: powdered caramel colour.”

This recipe is sinfully delicious and can be made at home using DDW Caramel colour!

Ingredients (Kitchen-Friendly) Ingredients (Metric)
Part 1
2 1/4 tsp yeast 7 g yeast
1 c water 240 ml water
1 Tbsp sugar 15 g sugar
1 Tbsp butter 14 g butter
2 c bread flour (see Tips) 270 g bread flour (see Tips)
Part 2
1 1/2 tsp salt 11 g salt
1 Tbsp dill seeds (optional) dill seeds (optional)
3/4 – 1 c all-purpose flour 135 g all-purpose flour
5 Tbsp D.D. Williamson
Caramel Colour Powder

Click here to buy
50 g D.D. Williamson
Caramel Colour Powder

Click here to buy
3 Tbsp rye bread improver from
King Arthur Flour’s Bakers’ Catalogue
30 g rye bread improver from
King Arthur Flour’s Bakers’ Catalogue

Directions:

  1. Combine Part I ingredients.
  2. Let rest/rise for 45 minutes.
  3. Add Part II ingredients and mix for 1.5-2 minutes.
  4. Place in lightly greased bowl and let rise for 1 hour.
  5. Shape dough into a slightly flattened round loaf and cover.  Let rise for an hour.
  6. Spritz loaf with water and bake for 40-50 minutes at 350°F.  The internal temperature of the loaf should be about 200°F when the bread is done.
  7. Cool on a wire rack.
  8. Enjoy!

Tips:

  • Rye Flour and bread flour can be interchanged.  For a variety, dill seeds may be added or omitted.
  • The D.D. Williamson Caramel Colour Powder gives the bread its dark look; for a darker look, simply add more powder.

Serving Suggestion:

This recipe yields one large loaf. Tastes wonderful when served warm with butter.

This recipe originates from The Baking Sheet, a newsletter published by The Baker’s Catalogue. Both publications are registered trademarks of The Baker’s Catalogue, Inc. of The King Arthur Flour Company, P.O. Box 876, Norwich, Vermont 05055, USA.